Greek Yogurt Chili Oil Egg Dip
One of my all time favorite low carb, high protein breakfasts— I love using fresh dill if I have some on hand, but dried dill works too! This dish is light, refreshing, and will keep you feeling full for hours—You can find my homemade onion crunch oil recipe here— I know you’re going to love this one! If you make this, tag me— I love seeing your foodie pics (:
What you’ll need:
Servings: 1
1 low carb tortilla
2 eggs
1/2 cup greek yogurt
1 tsp dried dill (or fresh)
1 tsp lemon juice
salt
black pepper
2 tsps onion crunch chili oil
fresh chopped cilantro (optional)
Instructions:
Start off by toasting your low carb tortilla in the airfryer at 425F for about 5 minutes— or until tortilla is golden and crisps up.
On a serving plate, spread an even amount of greek yogurt and season with dill, lemon juice, salt, & black pepper.
Cook eggs on a skillet pan on medium-high heat to over easy or sunny side up. Be careful not to break yolks. Transfer eggs on top of greek yogurt mixture.
Drizzle some onion crunch chili oil on top and garnish with fresh chopped cilantro.
Cut tortilla into “chips” or triangle shapes and break into yolks. Use chips to scoop up greek yogurt and eggs— ENJOY.
